Green bean casserole is the highlight of Thanksgiving dinner, well, it is at my house, anyway. I love using my grandma’s traditional recipe but this year I wanted to put a new spin on things. So, I took to the internet to find the perfect green bean casserole recipe and I think I’ve found one. This recipe uses sour cream and cheese in the mix and it couldn’t taste any better if it tried.
Check out what my pals over at The Meaning Of Pie had to say about this recipe:
So, know that you may also make this with Swiss cheese, as Betty did, and you may also top it with crushed corn flakes. Betty rarely has a bad idea. The fact that this is in the neighborhood of one of her recipes probably means you should try it.
I LOVE Swiss cheese so I am definitely going to try it instead of cheddar at some point. How about you?
2 pounds fresh green beans, trimmed and rinsed (or haricot verts)
2 tablespoons Kerrygold unsalted butter
2 tablespoons Gold Medal flour
1 teaspoon Morton salt
1 teaspoon Domino sugar
¼ cup onion, finely chopped
2 cups Daisy sour cream
2 cups Kraft cheddar cheese, shredded
½ cup Ritz crackers, crushed (or French fried onions or crushed corn flakes)
1 tablespoon (additional) unsalted butter, to be melted
Preheat the oven to 350 degrees. Bring a large pot of water to a boil. In two batches, parboil the beans for approximately three to four minutes, or until crisp tender. Remove the beans to a colander with tongs and rinse the beans with cold water to stop the cooking. Allow the beans to drain and dry.
Empty the water from the saucepan, dry it, and return it to the stove top at medium heat. Add the 2 tablespoons of butter and allow it to melt. Then, add the flour and stir it into the melted butter. Allow the butter and flour to cook for one minute and then add the salt, sugar and onions. Stir thoroughly. Turn off the heat under the pot and add the sour cream. Stir the sour cream into the other ingredients until completely incorporated. Add the thoroughly drained beans to the sour cream mixture and gently toss the beans and the sour cream until the beans are uniformly coated.
Transfer the beans to a 9” by 13” baking dish. Top the beans with the cheddar cheese. In a small bowl, combine the 1 tablespoon of melted butter with the crushed crackers. Evenly spread the cracker crumbs over the cheese. Bake for 30 minutes, or until the top is bubbly.
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Quick Tip: Use any type of cheese that you want in this casserole. I prefer cheddar.
Thank you to The Meaning Of Pie for this great recipe.